Stack Of Snickerdoodles Made With Cake Flour
Snickerdoodles
6 Votes
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Prep: 15 min
Bake: 10 min
Yield: 36 cookies
Ingredients
  • 3/4 cup – unsalted butter
  • 1-1/2 cups plus 3 Tbsp. – granulated sugar, divided
  • 2 – large eggs
  • 2 teaspoons – vanilla extract
  • 3 cups – Swans Down Cake Flour
  • 2 teaspoons – cream of tartar
  • 1 teaspoon – baking soda
  • 1/4 teaspoon – salt
  • 1 tablespoon – ground cinnamon
Directions

Preheat oven to 350°. Line 3 baking sheets with parchment paper.

In a large bowl, beat butter and 1½ cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together Swans Down® Cake Flour, cream of tartar, baking soda, and salt. Gradually add flour mixture to butter mixture, beating until combined.

In a small bowl, stir together cinnamon and remaining 3 tablespoons sugar. Using a 1-inch spring-loaded ice cream scoop, scoop dough into mounds. Roll each mound into a ball, and roll balls in cinnamon-sugar mixture, coating completely. Place 2 inches apart on prepared pans.

Bake until edges are just beginning to brown, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

Makes 36 cookies

Reviews
  • Judy Pritchett says:

    I don’t have cream of tartar, what can I use to create it?

    • Swans Down says:

      Hi Judy, you can substitute 1 teaspoon of lemon juice or white vinegar for every 1/2 teaspoon of cream of tartar in the recipe. Cream of tartar is an acidic ingredient, and its primary function in baking is to react with baking soda to create leavening. If your recipe calls for both cream of tartar and baking soda, you can replace both with baking powder, as baking powder is a combination of baking soda and cream of tartar. Good luck and happy baking!

  • Melissa B says:

    The recipe didn’t load just the comment section.

  • Sandy K says:

    I made these cookies today. They were simply amazing. However, the timing was off. I needed to add an additional 5 minutes.

  • anne says:

    What size is a 1″ scoop? The one I have is a #40 and the cookies took about twice as long to bake as suggested (my oven runs cools so I usually have to turn it up a little higher but never such a large discrepancy.)

    • Swans Down says:

      Hi Anne, A 1″ scoop would be considered a #100, and holds approx 2 teaspoons of batter. A #40 holds approx 1.5 tablespoons of batter. This is likely the reason your cookies required twice the baking time. We hope they were delicious. Happy baking!

  • MikeI says:

    3 Tablespoons of sugar (reserved) to 1 Tablespoon of cinnamon

  • Judy says:

    What is the cinnamon and sugar ratio

  • Symone says:

    Recipe is amazing and easy. Cookies came out soft and delicious

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